Add potatoes to a large saucepan, add a half a teaspoon of salt then bring to a boil. Boil for 15 minutes or until just done. Drain.
Add eggs to a small sauce pan then cover with water, slowly bring to a slow boil and boil for 10 minutes. Remove from heat and set in the sink under cold running water until cooled.
Peel and dice eggs then mix in with the potatoes in a large bowl.
Stir in celery, onion, mayonnaise, rosemary, chives, salt and pepper. If still warm, set in the fridge until cooled. Serve.
I used frozen diced onions in this only because it was convenient for me at the time, and I used an egg mayonnaise. Great potato salad. At first I thought of adding something for extra flavour but then I realised I couldn't stop eating it as it is. This will be my go to recipe for potato salad now, thanks. - 23 Feb 2014